Strawberry Ricotta Shortcakes with Honey and Tarragon – Alternative Baker

These Strawberry Ricotta Shortcakes are heavenly, to say the least!  They are exceptionally better than any classic shortcake I have ever had.

They are buttery, flaky and have the perfect moisture content thanks to the ricotta and cream.  Top it off with the tarragon infused honey strawberries and you will have yourself an eye rolling experience!  You don’t need to be gluten free to love these gems or any other of Alanna’s recipes for that matter.  Think of it as a way to experience alternative flours; trust me, you will have fun learning about all the different varieties and ways to use them!  White flour can be so boring!

Strawberry Ricotta Shortcakes I have been a long time fan of Alanna Taylor-Tobin’s blog “The Bojon Gourmet“.  I was so excited to hear that Alana was developing a gluten-free dessert cookbook and as soon as it was available, I immediately placed my order.  It is one of the most stunning cookbooks I have seen.  The photography is breathtaking, all of which Alanna shot herself!  I always prefer cookbooks that are full of beautiful photos! I have only one wish and that would be for it to come in a hardcover version because it’s really is that gorgeous!

There has been a number of food bloggers posting Alanna’s recipes ever since the “Alternative Baker” cookbook came out and I knew at once that I wanted to be in on this amazing journey.  It was really tough to choose just one recipe but I decided on the strawberry ricotta shortcakes because my mom was coming to visit and strawberry shortcake is her all time favorite dessert.  Needless to say, we all absolutely loved them!

Strawberry Ricotta Shortcakes I wanted to stick to the original recipe as much as possible but I did adapt it just a little bit.  As you all know, I really have a hard time sticking to recipes. I prefer to get an inspiration and then develop my own take on a dish.  Alanna uses lemon in the original recipe and although I like lemon, I choose to omit it.  I used arrowroot powder in place of cornstarch and baking soda and apple cider vinegar in place of baking powder.  I also used coconut sugar in place of cane sugar because Robby has a bad sugar allergy.  I’m pretty sure you wouldn’t be able to tell the difference, except for maybe the lemon.  They came out amazing!

Strawberry Ricotta Shortcakes These Strawberry Shortcakes pair well with a semi-sweet Riesling.

 Check out some of the recipes that other bloggers have posted from Alanna’s cookbook “Alternative Baker“.
Lemon Ricotta Shortcakes with Peaches & Mascarpone Cream – Honestly Yum
Coconut Vanilla Chiffon Cake – Betty Liu
Buckwheat Double Chocolate Cookies – Cookie and Kate
No-bake Oat Bars w/ Sour Cherries, Hemp & Chocolate – The First Mess
Triple Coconut “Tres Leches” Cake With Mango & Lime – Vegetarian Ventures
Strawberry Ricotta Shortcakes Strawberry Ricotta Shortcake Recipe:
For original recipe and so much more, do yourself a favor and order Alana’s book!
  • 1/2 Cup Oat Flour
  • 1/4 Cup + 2 Tablespoons Millet Flour
  • 2 Tablespoons Tapioca Flour
  • 2 Tablespoons Arrowroot Powder
  • 3 Tablespoons Coconut Sugar
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Sea Salt
  • 3 Tablespoons Butter – unsalted – cold – cut into pieces
  • 1/2 Cup Ricotta Cheese – whole milk
  • 3 Tablespoons Heavy Cream – cold – plus 2 teaspoons for brushing biscuits
  • 1/2 Teaspoon Apple Cider Vinegar
  • Coconut Sugar for sprinkling – optional
  • 2 Cups Sliced Strawberries
  • 2 Tablespoons Honey – plus extra for drizzling
  • 1 Tablespoon Tarragon – loosely packed – torn – plus some pretty sprigs for garnish
  • 1/2 Cup Heavy Cream
  • 1/3 Cup Whole Milk Ricotta
  • 3 Tablespoons Coconut Sugar
In a large bowl, whisk all the dry ingredients together.  Add the butter pieces,  mix the butter with the flour by breaking down the butter into pea-sized pieces with your fingers. Chill the mixture for 20 to 30 minutes to chill the butter.
In a small bowl, mix together the ricotta, cream and apple cider vinegar.  Set aside in the refrigerator.
Pre-heat the oven to 425 degrees and place a rack on the upper third of the oven.  Stack a baking sheet on another baking sheet and line with parchment paper.  This helps to not over brown the bottoms.
Mix the ricotta mix with the flour mix until the dough comes together in a ball.  Flatten the ball into a disk on a lightly floured board and cut into 6 pieces.  If you have a kitchen scale you can weigh them into 2 oz. balls.  Roll them into balls and space them out on the parchment.  Slightly flatten and brush the tops with the 2 remaining teaspoons of cream the sprinkle with sugar.
Place the baking sheet on the upper rack and bake for 15 – 20 minutes or until golden.  Let cool for 15 minutes,  they will continue to cook while they cool.
The biscuits are best the day they are made but you can heat them up a little before serving.

In a small bowl, toss the strawberries with the honey and tarragon then let sit to let the juices draw out.

In a large mixing bowl with a whisk attachment, whip the cream, ricotta and sugar together until it forms soft peaks. (careful to not overdue it) If you want it smoother you can put the ricotta into a food processor and puree it first.

Either place a whole biscuit on a plate and top with cream and strawberries or cut the biscuit in half with a serrated knife and top the biscuit bottom with the cream, a scoop of strawberries and then top with the biscuit top.  Garnish with honey and tarragon sprigs.

Strawberry Ricotta Shortcakes Health benefits:

Strawberries are packed with nutrients and antioxidants. Just one cup gives you 100 percent.” of the daily value of Vitamin C which is a great immune booster, helps improve the eyes and it produces collagen in the skin, that helps keep wrinkles at bay. The antioxidants and phytochemicals also help to reduce joints inflammation. They are high potassium and fiber making them great for your heart.

Tarragon herb is one of the highest antioxidant value food sources.  It helps lower blood-glucose levels, which helps with low blood sugar.  It helps in the production of bile by the liver thus making it a great digestive tonic.  It is a mild sedative and can help with insomnia anxiety and stress. It is great for the health and function of the eyes. It helps prevent clot formation inside the tiny blood vessels of heart and brain protecting from a heart attack and stroke.  It is rich in vitamins C, A and B-complex.  An excellent source of minerals, like calcium, manganese, iron, magnesium, copper, potassium, and zinc.  Tarragon should not be used while pregnant or nursing.


  1. Carol says

    I’d like to try this recipe. Looks so good! Where can I find all those different flours? Also do you know the calorie count on these?

    • wavatar says

      Oh my gosh Carol, they are so good! You can find them at most health food stores and Whole Foods should have them. If you don’t want to buy apple cider vinegar you can replace it and the baking soda with 1 1/2 teaspoons of non-aluminum baking powder. As far as the calories, I really don’t have a clue. The shortcakes are going to be way fewer calories than ones made with white flour and shortening at least. 😀 xO

  2. says

    Aw Steph, this is so stunning! The photos make me want to dive right into those little cakes. Thank you so much for sharing the recipe and for all the kind words about the book! <3

    • wavatar says

      Thank you so much, Alanna!! I am absolutely honored to share your recipe! These shortcakes are so incredibly delicious and I plan to make these many more times! Thanks so much for stopping by! xO Steph

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